"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ethel Martin's Cornbread Dressing Recipe

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This recipe for Ethel Martin's Cornbread Dressing, by , is from GOOD EATS!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Burns

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup finely chopped onion
2 cups finely chopped celery
1 1/4 cups melted butter
8 cups toasted bread crumbs
6 cups crumbled cornbread
2 tsp. poultry seasoning
4 tsp. salt
1 tsp. pepper
4 cups broth from cooked giblets

Directions:
Directions:
Brown the onion and celery in butter in heavy skillet.
Combine with bread cubes and seasoning.
Pour on the broth and stir lightly to blend.
Spread dressing into a greased casserole dish (9 x 13 inch).
Cover and bake in the oven (350) for 20 minutes.
Uncover and bake an additional 10 minutes.

 

 

 

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